Parts Most Frequently Used: Leaf, Seed

Flavors/Temps: Bai Gou – Sweet, Bitter, Astringent, Neutral, Slightly Toxic. Bai Gou Ye – Sweet, Bitter, Astringent, Neutral.

Caution: Ginkgo can interact with many prescription drugs, especially anticoagulants such as aspirin, warfarin or coumadin, so be sure to check with your doctor before taking it. Be careful of using in excess; should not be used long-term or in large doses.

History/Folklore: Ginkgo is one of the longest-living trees in the world, with some trees said to be living up to over 2,000 years old. The Chinese have prescribed ginkgo for asthma and bronchitis since 2600 BC. The ginkgo of today matches fossil records dating back 270 million years and it is native to China, where the tree is now largely cultivated. The first records of Europeans encountering the tree date from 1690, in Japanese temple gardens. Its status in Buddhism and Confucianism led to the tree being planted in many other parts of Korea, Japan and China.

Studies show that ginkgo seems to work by improving blood circulation, hence its ability to improve brain, eye and leg circulation. There is, as yet, no evidence that ginkgo treats high blood pressure, post-stroke recovery or altitude sickness.

The seeds contain substances that appear to be antibacterial and anti-fungal, though they also contain toxins that could cause seizures or loss of consciousness; more study is needed to confirm actual benefits and how to minimize toxic side effects.

The plant is so tenacious that a few trees living in Hiroshima, Japan, not only survived the dropping of the atom bomb at the end of WWII, but quickly regained their health and continue to grow there to this day.

Ginkgo nuts are used in rice soups, called conges, in Japan and China, and are very popular for weddings and the celebrating of Chinese New Year as part of dish called Buddha’s delight.

It is the chemical sarcotesta, in the outer, fleshy coating of the seeds, that can cause rashes or allergic reactions in some people, so wearing gloves while preparing the seeds is recommended.

Ginkgo leaf extract is used in cosmetics.

Good quality is white, full and round. The fleshy coating of the seed has a putrid smell, similar to rancid butter. The inner seeds or nuts have a fishy taste.